The must is made exclusively from grapes Trebbiano “di Spagna” and Lambrusco “salamino” from Santacroce, and is naturally concentrated using a simmer before being placed in wooden wellas to begin the ten-year aging process and aging.
It is aged in small barrels made from different woods to infuse a great complexity of flavors and characteristics.
It is then extracted in relation to two levels of aging: between 12 and 24 years for the “Tradizionale”; over 25 years for the “Extravecchio”.
Tasting notes: Dark brown in color, full and shiny; aroma complex but well- balanced, penetrating and persistent, characterized by an acidity obvious but pleasant and harmonious; sweet, sour and well- balanced, aromatic, intense and very persistent.
Pairings: Ideal on Parmesan long seasoning; goes well with complex and flavorful meat dishes, but also on raw meat or foie gras. The tradition also reccomends it in the amount of a teaspoon as extraordinary digestive after a meal. Appreciated by connoisseurs for its ability to balance on the palate of the four primary tastes: sweet, salty, sour and bitter.